Belgium - Creamy Tuna Pasta with Leek

I made my own tweaks to this recipe, so maybe that's why it didn't taste the way I was anticipating.... but! It was edible and healthy! :-)  .... I guess I did forget the parmesan... 

After researching a little about Belgium, it seems like a country that is pretty low key and no drama. Belgium has a constitutional monarchy, with one king, 1 federal government and and five regional governments. There are over 30 different types of waffles - the primary types being Liege waffles (thick, rich and full of pearl sugar) and Brussels waffles (airier and not as sweet), though neither really taste like the waffles you would have in the US. And the national symbol is a peeing boy. 

I listened to some traditional Belgian music while I cooked.

 

Creamy Tuna Pasta with Leek

9 ounces pasta (I used chickpea flour pasta)

2 large leeks (2 cups) - only the white, cut in fine rings

2 cloves garlic - minced (I used already minced, so 2 teaspoons)

1 can tuna - drained

1 cup cream - light (I used Greek yogurt)

1 teaspoon lemon zest - approximately zest of 1/2 a lemon (I used 2 tablespoons of lemon juice)

1 tablespoon lemon juice - approximately juice of 1/2  a lemon

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon nutmeg

salt and pepper to taste

To Garnish:

Parmesan cheese shavings

Fresh parsley - roughly chopped

1. Bring water to a boil in a large cooking pot and add a tablespoon of salt. Cook the pasta al dente according tot the instructions on the packet. Depending on the pasta, it will be around 10 minutes. Drain the water from the pasta. Keep a 1/2 cup of pasta water for later.

2. Wash the leeks thoroughly and cut in fine rings. Peel and mince the garlic. Drain the liquid from the canned tuna.

3. Heat the olive oil in a large cooking pan on medium-low heat. Add the leek and garlic and gently cook for 4-5 minutes while stirring frequently until the leeks start to soften.

4. Add the flaked tuna, basil, oregano, nutmeg, salt and pepper and fry for 2 minutes. Add the cream, lemon zest, lemon juice and the 1/2 cup of pasta water and leave to cook for 4 minutes.

5. Mix the cooked pasta with the creamy tuna and leek sauce and serve immediately. Garnish with parmesan cheese shavings and parsley.

In one of the three official languages of Belgium, Dutch ....  Ik heb mijn badge verdiend! (I earned my badge)!